Paddy's Chicken Nuggets

While the fries are baking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a large bowl. Thinly slice the tomato into half-moons. Grate the carrot (unpeeled). Finely chop the chives.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Slice the chicken tenderloin into thirds. In a shallow bowl, combine the plain flour, sweet mustard spice blend, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the fine breadcrumbs. Dip a handful of the chicken into the flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning, until golden and cooked through, 5-6 minutes. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

TIP: Add extra oil between batches, if needed, so the chicken does not stick to the pan.

To the bowl with the corn, add the balsamic vinegar and 1 tbs olive oil. Toss to combine. Add the tomato, carrot and mixed salad leaves. Just before serving, toss to coat. Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves crisp.